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John Broening

Olathe corn is everywhere right now—at the farmers' market, at the roadside stand, and on the dinner plate. Although it's a right of summer to simply shuck, steam, and slather each ear with butter, sometimes it's nice to dress things up a bit. At Duo Restaurant in Northwest Denver,...

There was a time, several years ago, when the word "gastropub" was on everyone's lips. In Denver, the trend of elevated pub cuisine resulted in Jonesy's Eat Bar, Colt & Gray, and the late-Argyll in Cherry Creek North. While Jonesy's and Colt & Gray are still local favorites,...

In this month’s review of Le Grand Bistro, I praise many of John Broening’s dishes. Among them, the house-made mustard spaetzle. While tender pieces of the German dumpling, Riesling-braised pork shoulder, and spinach were all familiar enough flavors, the entrée arrived topped...

The growing trend of larger and shared plates is something that Dan Lasiy (pictured, above) and Bo Porytko (pictured, right) hope to tap when they open Rebel Restaurant inside Black Shirt Brewing Co. "The primary focus will be on snacks and small...

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A few years back meatballs were all the rage, spawning openings such as the Meatball Shop in New York City. The trend moved west shortly thereafter, and earlier this year Denver got its first meatball-focused eatery when Jensen Cummings opened the Slotted Spoon. This fall,...

Some say fall is in the air. My tomato plants, still laden with reddening fruit, convince me otherwise. As does the lineup of tomato-forward salads on menus across town. These have no relation to the tired caprese that lingers long after the season is done. Instead, these simple arrangements sing...